In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. reduce heat; cover and simmer 10-15 minutes until potatoes are tender. Add peas; cook 5-8 minutes longer until peas are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives.

Prepare rice according to package directions; remove to a large bowl. In a small bowl, whisk the peanut sauce, oil and water until blended; set aside. Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately.

In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through but do not boil.

Season both sides of the steaks evenly with 1 teaspoon garlic and herb seasoning blend. Heat a large nonstick skillet over medium-high heat. Cook the steaks for 2 minutes on each side, or until browned. Add the broth and bring to a simmer. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until tender. If needed, add water 1/4 cup at a time to keep the steaks from sticking. If desired, reserve 1/2 to 2/3 cup cooking liquid to spoon over the steaks before serving.

Meanwhile, in a medium skillet, dry-roast the whole almonds over medium heat for 6 to 8 minutes, or until golden brown, stirring occasionally. Transfer to the work bowl of a food processor and let cool for 5 minutes. In the same skillet, dry-roast the sliced almonds for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer to a small plate and set aside.

Process the whole almonds for 1 to 2 minutes, or until finely ground. Transfer to a medium bowl. Stir in the cranberry sauce or sour cream, horseradish, and 1/2 teaspoon garlic and herb seasoning blend until well combined.

To serve, spoon the reserved pan liquid over each steak. Top each with about 2 tablespoons sauce. Garnish with the almond slices.

DirectionsIf using a standing mixer, in the bowl whisk together the 4 cups of flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the mixer on low, beat until the dough forms a ball, stopping the mixer and pushing down the dough with your hands as needed so it combines well. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until the dough pulls away from the side of the bowl.

If mixing by hand, in a large bowl stir together the 4 cups of flour, yeast, sugar, and salt using a large wooden spoon. With your hands, blend the dough into a ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1 tablespoon at a time, working it in for 3 to 4 minutes, or until the dough is smooth and does not stick to the side of the bowl.

For either method, set the dough aside to rest for 15 minutes.

To knead the dough with the mixer, beat on medium-low until smooth and elastic,
about 5 minutes. Turn the dough out onto a lightly floured surface. Push the dough away from you with the heels of your hands. Fold the dough back over onto itself. Continue to knead the dough for about for about 30 seconds, or until the dough is smooth and elastic, then work the dough into a ball.

To knead by hand, turn the dough out as directed above and knead for 8 minutes, or until the dough is smooth and elastic. Work the dough into a ball.

Lightly coat a large, clean bowl with 1 teaspoon of the olive oil. Put the dough in the bowl, cover with a clean kitchen towel, and set aside in a warm place (about 85ºF) until the dough doubles in size, about 1 hour.

Fold down the dough, patting it into a disk, and place it back in the bowl. Cover with plastic wrap and refrigerate overnight. The next day, remove the dough and cut into two equal portions. Shape each into a ball.

If you plan to use the dough that day, leave it on the counter, covered with a clean kitchen towel, for 1 hour to let it relax so shaping is easier. If you plan to use the dough another day, wrap it well in plastic wrap or put in an airtight plastic bag, and refrigerate for up to 1 week. For longer storage, freeze the dough, then when you’re ready to use it, thaw it overnight in the refrigerator.

To prepare the dough, put it on a large, lightly floured surface, such as a counter, and press each piece of the dough into a flat disk. Work one disk in your hands, rotating it around and around while pulling it out gently until it is 12 inches in diameter. Repeat with the second disk.

If available, set one or two pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.

Dust the peel with cornmeal and place the dough on top. Brush each pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in order, with the tomato slices, Canadian bacon, vegetables, and herbs. Slide the pizza off the peel and onto the pizza stone in the oven.

If you do not have a pizza stone, turn two sheet pans (at least 12x18 inches) over and sprinkle lightly with cornmeal. Assemble as directed above. (If you have only one sheet pan, assemble only one pizza at this point.)

Bake the pizzas for 8 minutes, or until the cheese is bubbly and the crusts are golden brown. Let the pizzas rest for 3 minutes before cutting each into 8 slices. Serve 2 slices to each person.

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add the broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes until veggies are tender. Combine the flour and remaining milk until smooth; gradually stir into the soup. Bring to a boil; cook 2 minutes longer until thickened.

Directions
Preheat the oven to 300°F. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan.

In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in ½ cup of the nuts.

Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan. Sprinkle the bottom of the pan with the remaining nuts.

Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours.

Using the package directions, prepare the pudding. Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping.

Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.

Cook the lasagna noodles according to package directions; drain. In a large bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up. Pour 1 cup spaghetti sauce into an ungreased baking dish (13x9). Place the lasagna roll ups seam side down over sauce. Top with remaining sauce. Bake uncovered at 375 for 20-25 until heated through.

In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, or until the vegetables are tender.

If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf. Serve the jambalaya sprinkled with the parsley.

Cook noodles according to package directions; drain. In a large skillet, cook bacon until crisp. Remove to paper towels to drain, leaving 2 tbsp bacon drippings. In the drippings, saute green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in the tomatoes. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in noodles. Add half the bacon. Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake uncovered at 350 for 10 minutes until cheese is melted.

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes.

Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon 1/2 cup into each pita half.

Cook pasta according to package directions. In a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

In a large saucepan, combine the broth, poatoes, carrots and onion. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until veggies are tender. Add the corn, milk, cheese, mushrooms and pepper. Cook and stir for 4-6 minutes longer until heated through. Serve with bacon crumbles, if so desired.

Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion (not the green onions!) and garlic over medium heat for 6-8 minutes until beef is no longer pink, breaking beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 20 minutes, stirring occasionally.

In a small bowl, mix cream cheese and sour cream together; stir in green onions. In a greased 11x7 baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese. Baked covered at 350 for 25 minutes. Uncover and bake 5-10 minutes until cheese is bubbly. Let stand for a few minutes before serving.

Combine the chili powder, cumin, pepper and salt; rub spices over chicken. In a large skillet coated with cooking spray, brown chicken in oil on both sides. Stir in beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes. Slice chicken; serve with rice and bean mixture.

Homemade cream of mushroom soup is ALWAYS a hit with me! Small recipe here because other people in my house (you know who you are) don't exactly enjoy the earthiness of mushrooms. (Double up everything to get 6 servings.)

In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour. Gradualy add the milk and reserved broth. Bring to a boil over meat heat, stirring constantly; cook for 1-2 minutes or unitl thickened. Reduce the heat; stir in the cream cheese until melted and soup is heated through. Salt and pepper to taste!

In a small bowl, combine the first seven ingredients until blended; set aside. In a large wok (or skillet), stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove and keep warm. Stir-fry green pepper and onion in remaining oil for 2 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; heat through. Serve with rice.

Arrange tortillas on a lightly greased baking sheet. In a large skillet, cook and stir onion and garlic in oil until tender. Add chicken and taco seasoning. Stir in salsa; heat through. Spoon over chips; sprinkle with cheese. Bake at 350 for 10-15 minutes or until cheese is melted. Top with tomato and green onions.

Combine all the spices; sprinkle over fillets on both sides. Place on a greased baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets. Bake uncovered at 350 for 15-20 minutes or until fish flakes easily with a fork.

Cook fettuccine according to package directions. In a large skillet, heat the chicken in olive oil for 4-5 minutes. Add garlic; cook 1 minute longer. Whisk in cream and taco seasoning until blended. Cook and stir until heated through (don't boil). Drain fettuccine; toss with chicken mixture. Top servings with Parmesan cheese.

In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.

In a small bowl, whisk flour and milk until smoth; stir into soup. Cook and stir for 2 minutes more or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth (skip this step if you like a chunky soup). Return to pan; heat through. Sprinkle servings with cheese and parsley.

In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the rest of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Sprinkle servings with cheese.

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 minutes or until cabbage is tender.

Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through. Drain gnocchi; gently stir into skillet. Garnish servings with Parmesan cheese.

In a large skillet, saute onion and green pepper in butter for 2 minutes. Stir in the corn, sugar, salt, basil, thyme and pepper. Cover and cook over medium-low heat for 5-8 minutes or until corn is tender. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Serve over hot, cooked rice.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside. Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400 for 14-16 minutes or until golden brown.

In a large nonstick skillet, bring 4 cups of water to boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly.

In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt and pepper. Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties. Coat both sides with pistachios.

In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.

Shape into a loaf in an 11-in. by 7-in. baking dish coated with cooking spray. Spread top with ketchup. Bake at 350 for 45-55 minutes or until no pink remains and a meat thermometer reads 160. Let stand 10 minutes before cutting and serving.

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-inch pie plate Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400 for 25-30 minutes or until lightly browned. Serve with peppers and chips

In a large ovenproof skillet, heat 1 tbsp butter over medium heat. Add onion; cook and stir until tender. Transfer to a small bowl. Cut steak into four equal portions; season with salt and pepper. in the same skillet, heat remaining butter over medium heat. Brown steaks about 5 minutes on each side. Meanwhile, add blue cheese and bread crumbs to onion; spread over steaks. Broil steaks 4-6 inches from the heat for 3-5 minutes or until steaks reach desired doneness.

In a large bowl, mix the first six ingredients. Add nuts; toss to coat. Spread onto a big baking pan. Bake at 300 for 35-40 minutes or until nuts are lightly toasted and appear dry, stirring occasionally. Serve warm or at room temp. Store in an airtight container.

Preheat oven to 400. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatos; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well.

Bake at 400 for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but aren't hard. Sprinkle with cheese; bake 1 minute longer or until the cheese is melted.

In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer uncovered for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender. Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.

Place pumpkin in a large saucepan; add water to cover. bring to a boil. Reduce heat; cook uncovered for 20-25 minutes until tender. Meanwhile, place potatoes in another saucepan; add water to cover. Bring to a boil. Reduce heat; cook uncovered for 10-15 minutes until tender.

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and oregano. Spoon about 1/2 cup beef mixture off-center on each tortilla; top with a piece of string cheese. Fold one side of tortilla over filling and roll up from the opposite side. Place seam side down on an ungreased baking sheet. Bake at 350 for 10 minutes until heated through and cheese is melted.

In a large skillet, saute the spinach and garlic in 2 tsp oil until spinach is wilted. Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spianch mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper with the remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture. In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side (or until a thermometer reads 170). Discard toothpicks before serving!!

Cook pasta according to package directions. Meanwhile in a large skillet saute the chicken, zucchini, mushrooms and red pepper in 2 tbsp butter for 4-5 minutes or until veggies are tender. Add the broth and lemon juice. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.

In a small skillet, cook the beef and onion over medium heat until meat is no longer; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add the ramen noodles (discard seasoning packet or save it for another use). Cook and stir for 3-5 minutes or until the noodles are tender. Spoon into serving bowls; sprinkle with cheese and crushed tortilla chips.

An easy to prepare potato soup, feel free to top it with crumbled cooked bacon and diced green onions!

3 medium potatoes, peeled and diced

2 cups water

1 large onion, chopped

1/4 cup butter,cubed

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp dried thyme

1/4 tsp dried rosemary, crushed

1/4 tsp pepper

1-1/2 cups 2% milk

Place potatoes and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes until potatoes are tender.

Meanwhile, in another large saucepan, saute the onion in butter until tender. Stir in the flour, salt, thyme, rosemary and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes with cooking liquid; stir and heat through. Serve with crumbled bacon and chopped green onions if desired.

1. Combine the beef and onion and saute until the meat is brownded and the onion carmelizes. Then add the tomatoes, the tomato sauce, the jalapeno and water.
2. Bring it to a boil, add the spices, reduce the heat to low, cover it and let it simmer for 15-20 minutes.
3. Salt and pepper it before eating. You can add some more hot sauce if you are adventurous. I like it with thick tortilla chips, but saltines or oyster crackers also work great.

In a large saucepan, saute beef, onion, green pepper and Montreal Steak seasoning in oil for 4-5 minutes or until beef is no longer pink. Stir in potatoes and broth. Bring to a boil. Reduce the heat; cover and simmer for 45 minutes or so until beef and potatoes are tender. Serve with chopped green onions.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in vegetables, gravy, thyme and pepper. Transfer to a greased 9-in deep-dish pie plate or 11-in by 7-in baking dish. Bake uncovered at 400 for 25 minutes.

Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer until biscuits are golden brown.

In a large skillet, saute the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the cooked rice, pimientos, thyme and marjoram. Cut steak into six pieces; flatten to 1/2-in. thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown rollups in oil on all sides. Add soup mix and water; cover and simmer for 1 to 1-1/2 hours or until meat is tender, occasionally spooning cooking liquid over the rollups. Thicken cooking juices if desired; serve with rollups. Discard toothpicks!

Combine seasonings; rub over steaks. In a large skillet, cook the steaks in butter over medium-high heat for 30 seconds on each side. Reduce heatto medium; cook for 5-7 minutes on each side or until meat reaches desired doneness. Cut into slices and serve!

In a large skillet, brown beef in butter over medium heat; drain. Stir in the onions, peppers and celery; cook and stir for 2 minutes. Add the Worcestershire sauce, chili powder, soy sauce and Cajun seasoning. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with your choice of rice or noodles.

In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate.

Bake at 375 for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.

In a large nonstick skillet, cook the fillets in butter over medium heat for 4-5 minutes onb eah side or until the fish flakes easily with a fork. Drizzle with additional honey if desired when serving.

In a large skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring mixture to a boil; cook until liquid is evaporated. Transfer to a 11-in. x 7-in. baking dish; layer with salsa, corn and cheese.

In a large bowl, mix biscuit mix and milk until just blended; drop mixture by tablespoonfuls over cheese (dish will be full!). Sprinkle with salt and pepper. Bake uncovered at 350 for 35-45 minutes or until bubbly and top is golden brown.

Cook pasta according to the package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tbsp oil until no longer pink. Remove and keep warm. In the same sklillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute.

Sprinkle chicken with salt and pepper. Grill on an indoor grill coated with cooking spray for 4-5 minutes or until juices run clear. Grill onion slices for 4-5 minutes or until tender. Meanwhile, spread butter over cut sides of buns. Place buttered side up on an ungreased baking sheet. Broil 3-4 inches from the heat for 1 minute or until golden brown. Toss romaine with cheese anbd 1/4 cup dressing; spoon onto bun bottoms. Top with onions, chicken and remaining dressing. Replace bun tops and serve!

In a Dutch oven, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cabbage is tender, stirring occasionally.

In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender. Add garlic; cook 1 minute longer. Add the chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low. With a potato masher (or fork), mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with Monterey Jack cheese.

In a large bowl, combine the tomatoes, green peppers, onion, taco seasoning and oil. Arrange in a single layer on a baking sheet. Bake uncovered at 475 for 20 minutes or until veggies are lightly browned, Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce.